Tuna Stuffed Eggs
INGREDIENTS
- 2 large eggs (hard boiled)
- 1 can (5 ounce) white tuna (packed in water rinsed with water several times and water squeezed out to reduce sodium and sulfites)
- 2 teaspoons mayonnaise (I use Cain’s)
- 1/4 cup fat-free yogurt (Greek yogurt, I use Market Basket brand)
- 19 grams pitted olives (6 green olives, finely chopped)
- Red onion (2 slices, finely chopped)
- 1/8 to 1/4 teaspoon garlic powder (to taste)
- 1 lemon (fresh, squirt, or to taste)
- Salt and freshly cracked pepper, to taste
Nutritional
- Serving Size: 1 (139 g)
- Calories 149.4
- Total Fat – 6.9 g
- Saturated Fat – 1.5 g
- Cholesterol – 116.1 mg
- Sodium – 284.1 mg
- Total Carbohydrate – 8.9 g
- Dietary Fiber – 1.6 g
- Sugars – 4.5 g
- Protein – 14.3 g
- Calcium – 57 mg
- Iron – 1.1 mg
- Vitamin C – 28.2 mg
- Thiamin – 0 mg
